Day 192: Poached eggs on toast with sautéed mushrooms and spinach

Technically, around dinnertime we were eating cheese alligator crackers, apricots and granola bars in the car. But the last recognizable meal was a last-minute scramble to use up any remaining perishables before we got outta Dodge – and that was a bag of mushrooms, the last of A’s spinach, and some eggs and toast.

It’s exactly what it looks like – a poached egg on toast, eggs from the lamb and goat stand at the Crossroads market – their eggs are so enormous that an egg carton doesn’t accommodate them, and they need to strap an elastic band around the lot to keep it closed.

The mushrooms were sautéed in a little canola oil and butter until they started to turn golden, then pushed aside and the still-damp spinach torn into the pan with a crushed clove of garlic. Yum.


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2 comments on “Day 192: Poached eggs on toast with sautéed mushrooms and spinach

  1. Ellie @ Kitchen Wench
    July 14, 2008 at 5:05 am

    Oh nice! Nothing I love more than a perfectly poached egg with garlicky mushrooms, nice addition of spinach to this beautiful breakfast dish 🙂

  2. Katie
    July 1, 2010 at 10:00 pm

    Yum! This combines all my favorite things: mushrooms, spinach, bread and a runny egg yolk to tie it all together. Can’t wait to make it for a quick weeknight dinner

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